Steak en sauce avec poivrons et oignons

Ingrédients

• 4 3/4-1 inch thick steaks (ribeye, sirloin, or New York strip)
• 4 tablespoons butter (divided)
• 1/2 large onion (sliced)
• 1 bell pepper (seeded and sliced thin (I used half red and half green))
• 2-3 cloves garlic (minced)
• 2 tablespoons all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon balsamic vinegar
• 2 teaspoon beef base
• 1+ cup water
• 2 tablespoons heavy cream
• Salt and pepper

Préparation

1. 1

   Set a large 14-inch cast iron skillet (or sauté pan) over high heat. Place a holding plate off to the side.

2. 2

   Salt and pepper the steak generously on both sides.

3. 3

   Add 1 tablespoon butter to the skillet. Once melted, add the steaks, making sure they all fit in a single layer. Sear for 2 minutes per side. (1 minute per side for thinner steaks, 2-3 minutes per side for steaks over 1 inch thick.)

4. 4

   Remove the steaks and place them on the holding plate. Add 1 tablespoon butter, sliced onions, bell peppers, and garlic. Sear the vegetables for 2-3 minutes to soften. Then move them to the holding plate.

5. 5

   Add the remaining 2 tablespoons butter and the flour. Whisk to create a roux. Cook the roux for 1-2 minutes. Then whisk in the sugar, balsamic vinegar, beef base, and water. Whisk as the gravy thickens. Add the heavy cream and whisk well. If the gravy seems too thick add another splash of water.

6. 6

   Move the steaks, veggies, and all the juices back to the skillet. Move the steaks around the pan to coat in gravy and rewarm, for 1-2 minutes.

7. 7

   Serve warm with mashed potatoes or your favorite low carb side.